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    Home » Desserts » Cookies, Bars & Brownies » Pumpkin Almond Flour Cookies for Halloween and Thanksgiving

    Pumpkin Almond Flour Cookies for Halloween and Thanksgiving

    Oct 6, 2022 · by Valentina · 48 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Pumpkin Almond Flour Cookies for Halloween and Thanksgiving are a delightful treat to to celebrate the fall season and holidays. You can keep them natural or make them orange -- and either way, they're super delicious and fun.Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.

    Though Halloween Pumpkin Cookies might be more popular, these adorable Pumpkin Almond Flour Cookies are excellent Thanksgiving cookies, too!

    Easy and fun to make, they're every bit as delicious as they are cute!

    These are a cake-like cookie with a soft and chewy texture. The outside bottom is ever so slightly crisp, and the almond on top adds a nice contrasting crunch.

    They're a bit more rustic looking without orange coloring. I use just a touch of annatto seed oil (see ingredients below), which gives the cookies a natural orange hue. You can also use orange food coloring if you want to.

    Ingredients for Pumpkin Almond Cookies with labels on sheet pan

    What You'll Need


    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • unsalted butter - I always bake with unsalted butter so I can control exactly how much salt is in the recipe.
    • powdered (Confectioners) sugar
    • 100% pumpkin purée - I've tested this recipe with various brands of 100% pumpkin purée. Libby's is the best one to achieve the right consistency for this cookie batter. (It's a bit thicker than others, and this is a drier dough, so it works the best.)
    • pure vanilla extract - I like this one.
    • almond flour - Be sure to use almond flour and not almond meal for this recipe.
    • ground cinnamon
    • ground allspice
    • all-purpose flour - This recipe has also been tested with Cup4Cup Gluten-Free All Purpose Flour and it works very well.
    • corn starch - This to help absorb some of the moisture. Only a very small amount is used, and only if the batter is too sticky. (See Recipe Tips and Substitutions below.)
    • salt - I always bake with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
    • annatto seed oil or orange food coloring for extra color (optional) -- Annatto seed oil is a natural food coloring. It's not as strong, but will give the cookies an orange hue. Here's how to make it.
    • honey roasted almond slices or regular almond slices - The honey roasted slices are a bit sweet which is delicious with the cookie.

    About a dozen cute little pumpkin-shaped cookies on a dark wood surface with almond slices for stems.

    How to Make Pumpkin Almond Flour Cookies: Step-by-Step


    (More detailed instructions are in the recipe card below.)

    - Add the butter and powdered sugar to a large mixing bow. Mix for about 30 seconds or so, until it's a bit lighter and very smooth.Butter and powdered sugar creamed in kitchen aid.

    - Add in the pumpkin, vanilla, salt, and spices. Mix until smooth. At this point, you can add a a drop or so of annatto seed oil or orange food coloring if desired.

    - Fold in the almond flour and all-purpose flour and mix only until it's evenly incorporated. If it seems too sticky to easily roll between your palms, add the corn starch.Pumpkin Almond Flour cookie dough in kitchen aid mixer bowl.

    - Shape dough into approximately 1½ tablespoon-sized balls. Gently roll each one between the palms of your hands until smooth. Place them on a parchment-lined sheet pan as you go, fairly close together.Over a dozen raw pumpkin cookie dough balls on parchment-lined baking sheet.

    - Cover tightly with plastic wrap and refrigerate until they’re firm, at least 3 hours.

    - Preheat the oven to 350°F. Remove the the sheet pan from the refrigerator and use the back of a paring knife to make several vertical lines around each ball of dough, all coming together at the top center.Over a dozen raw pumpkin cookie dough balls on parchment-lined baking sheet with parking knife to make pumpkin-like slits on the sides.

    - Place them on another parchment-lined sheet pan, with at least an inch between each one. (Half will remain on the original sheet pan, so space those out also.)

    - Bake until bottoms are slightly golden and the cookies feel dry to the touch, 15 minutes.

    - As soon as they come out of the oven, insert a couple sliced almonds in the top center of each "pumpkin," where the lines meet, to form the "stem." (Try to find slices with the almond skin for the outsides of the stems.)Close up of a few baked Pumpkin Almond Cookies on parchment paper.

    Recipe Tips and Substitutions


    • The dough for these pumpkin almond flour cookies should be on the dry side. If it's not, it's difficult to shape it into balls. If you're having trouble because it's too sticky, add about 1½ tablespoons of corn starch.
    • When you shape the dough, be sure they are totally round, like small golf balls. Do this between the palms of your hands to create a smooth, even surface.
    • Do not skip the step of refrigerating the shaped cookie dough. I suggest a minimum of three hours, but the longer the better. This will be helpful when you make faint lines in them, to make them look like pumpkins.
    • You'll use the dull side of a small knife to make several vertical lines around each ball of dough. Be sure to be very gentle when doing this -- only a small amount of pressure is necessary.
    • It's important to insert the pumpkin "stems" (the sliced almond) while the cookies are still quite warm. I love the end slices with the skin still intact because they more closely resemble an actual stem -- however, any almond slice will do.
    • Do not attempt to bake them with the almond slices. They will burn!
    • If you can't get your hands on the Honey Roasted Almonds Slices, the regular slices will still be delicious.
    • If you're storing them for a couple of days (see below), do not wrap them until they're completely cooled to room temperature.
    • For a gluten-free version, use Cup4Cup Gluten-Free All Purpose Flour. It works well, but the dough will be a bit less dry, so you'll need to add the cornstarch.

    Several Pumpkin Almond Flour cookies, with one on top with a bite taken out of it, in a white ceramic box on wood surface.

    How to Store Them


    While the below methods will be fine, they're best served as close to the time they're baked as possible. They'll loose any crispness from their bottoms once they're stored for a few hours. They'll still be super tasty this way, only softer.

    • Room temperature. At room temperature, they can be stored in a single layer in an airtight container for up to three days. (If the almonds aren't too fragile, you can attempt a double layer with a piece of wax paper or parchment in between.) For large amounts, you can store them in a single layer on a sheet pan, wrapped in foil.
    • Freezer. Sealed tightly, pumpkin almond cookies can be stored for about a month in the freezer. (Of course they’ll last longer than that frozen, but will taste the best for up to a month.)

    And below what they look like with a couple of drops of orange food coloring in the batter.Pumpkin Almond Cookies for Halloween and Thanksgiving on orange cloth with embroidered black cats

    Whether you want Halloween cookies, Thanksgiving cookies, or just a delicious fall treat, I hope you'll try these Pumpkin Almond Flour Cookies . . . . and love them!

    More fall pumpkin desserts:

    • Healthy Gluten-Free Chocolate Chip Pumpkin Cookies
    • Pumpkin Coffee Cake with Streusel and Caramel
    • Pumpkin Spice Glazed Air Fryer Donut Holes
    • Pecan Crusted Caramel Pumpkin Pie
    Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.

    Pumpkin Almond Flour Cookies Reicpe

    Valentina K. Wein
    Pumpkin Almond Flour Cookies for Halloween or Thanksgiving are a delightful treat to to celebrate the fall season and holidays. These adorable cookies are super delicious and fun. 
    *Makes about 3½ dozen
    5 from 7 votes
    Print
    Prep Time 30 mins
    Cook Time 15 mins
    Refrigeration Time 3 hrs
    Total Time 3 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 20
    Calories 193 kcal

    Equipment

    • paring knife
    • parchment paper
    • sheet pans

    Ingredients
      

    • 1 cup unsalted butter, softened
    • 1½ cups powdered (Confectioners) sugar
    • 1 cup pumpkin purée
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon salt
    • 1¼ teaspoon cinnamon
    • ½ teaspoon allspice
    • a drop of annatto seed oil or orange food coloring (if desired)
    • 2¼ cups all-purpose flour
    • ½ cup almond flour
    • 1½ tablespoon corn starch* (if necessary)
    • about ⅓ cup Honey Roasted Almond Slices or other almond slices

    Instructions
     

    • Prepare baking sheets. Line two sheet pans with parchment paper. Set aside.
    • Make the batter. In a large mixing bowl, combine the butter with the powdered sugar. Mix for about 30 seconds or so, until it's a bit lighter and very smooth. Add in the pumpkin, vanilla, salt, cinnamon and allspice. Mix until smooth. At this point, you can add a a drop or so of annatto seed oil or orange food coloring if desired. Fold in the almond flour and all-purpose flour and mix only until it's evenly incorporated.
      If you think the batter is to sticky to easily roll between your palms, add the corn starch.
    • Shape the dough. Shape dough into approximately 1½ tablespoon-sized balls. Gently roll each one between the palms of your hands until it's smooth. Place them on one of the prepared baking sheets as you go, fairly close together. Cover tightly with plastic wrap and refrigerate until they're firm, at least 3 hours.
    • Set the oven. Preheat the oven to 350°F.
    • "Decorate" the cookies. Remove the the sheet pan from the refrigerator and use the back of a paring knife to make several (about 7) vertical lines around each ball of dough, all coming together at the top center. Add them to the other prepared sheet pan as you go, being sure there's at least an inch between each one. (Half will remain on the original sheet pan, so space those out also.)
    • Bake. Bake in the preheated 350°F oven until bottoms are slightly golden and the cookies are dry to the touch, about 15 minutes.
    • Add almond slices and cool. Just after you remove the cookies from the oven, and they're still quite warm, insert a few of the sliced almonds to the top of each "pumpkin," where the lines meet, to form the "stem." Try to find slices with the almond skin for the outsides of the stems.

    Notes

    * The corn starch helps to absorb moisture. Use only up to 1½ tablespoons, and only if the batter is too sticky.
    Calorie count is only an estimate.
    Keywords pumpkin desserts, Halloween cookies, Thanksgiving cookies
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Jeanne @JollyTomato

      October 17, 2012 at 1:28 pm

      Oh my gosh, I love these! This is the perfect recipe to make with the kids. Speaking of which, our decorations are "cute" too... Last year we added a few tombstones but I just can't get myself to go much gorier than that. : )

      Reply
      • valentina

        October 18, 2012 at 4:50 am

        Thank you, Jeanne! I might be able to handle a tombstone or two. 😉

        Reply
    2. Deb

      October 17, 2012 at 1:56 pm

      I prefer a "cute" Halloween as well! And your cookies are irresistible!

      Reply
      • valentina

        October 18, 2012 at 4:49 am

        Thanks so much, Deb. Here's to a very "cute" Halloween! 😉

        Reply
    3. Aimee

      October 17, 2012 at 4:50 pm

      These are ridiculously adorable!

      Reply
      • valentina

        October 18, 2012 at 4:48 am

        Thank you, Aimée! XO

        Reply
    4. Colette

      October 17, 2012 at 5:51 pm

      I'm bookin' these. Gonna make some tonight!

      Reply
    5. Rachael {SimplyFreshCooking}

      October 19, 2012 at 5:33 pm

      SO stinkin' cute! I can't even stand it!

      Reply
    6. Julia | JuliasAlbum.com

      October 19, 2012 at 8:52 pm

      So creative! I can't believe those are cookies and not little pumpkins! Will be pinning these!

      Reply
      • valentina

        October 20, 2012 at 6:00 am

        thanks for the pumpkin love, Julia! 🙂

        Reply
    7. Vicky

      October 21, 2012 at 5:25 pm

      I love almond cookies, and yours looks so cute! What a clever idea to make them look like pumpkins

      Reply
    8. Kaye Kittrell

      October 22, 2012 at 12:35 am

      These look divine! Such an artist you are, Valentina, in all ways! Wow, you could sell these at the Farmers Market in a heartbeat! - Kaye

      Reply
    9. Kelly

      October 24, 2012 at 5:31 pm

      Those are so adorable. Such a good, simple idea!

      Reply
      • valentina

        October 26, 2012 at 3:19 am

        Thanks so much, Kelly! Happy fall!

        Reply
    10. Colette @ JFF!

      October 25, 2012 at 4:53 pm

      Valentina, I sent your recipe to a friend and she made these w her kids. They had a blast. She said they were delicious. I can't wait to try them myself.

      Reply
      • valentina

        October 26, 2012 at 3:18 am

        Colette, thanks so much for passing this recipe on to your friend! I'm so happy they were a hit! 🙂

        Reply
    11. meatballs & milkshakes

      October 25, 2012 at 5:59 pm

      how cute are those!?

      Reply
    12. Nikki

      October 29, 2014 at 10:26 am

      How well do these hold up? I am thinking of making them three days in advance of an event. Will they stay moist?

      Reply
      • valentina

        October 29, 2014 at 10:34 am

        I think they should be fine -- once they've cooled make sure they're in a tightly sealed container in a cool, dark place. You can also freeze them -- they will loose a bit of moisture, but will still be good. (If you do freeze them, they should also be in a very tightly sealed container -- and take them out to defrost about 2 hours before serving.) 🙂 Enjoy!

        Reply
        • Nikki

          October 29, 2014 at 11:21 am

          Thank you!! 😉

          Reply
    13. 2pots2cook

      October 08, 2019 at 10:09 am

      Absolutely beautiful ! My son will love these for sure 🙂 Thank you dear !

      Reply
      • valentina

        October 09, 2019 at 3:08 pm

        Thank you, Davorka! Hope they go over well. 🙂 ~Valentina

        Reply
    14. JinJoo Lee

      October 08, 2019 at 11:16 am

      These are so cute!! I wish my daughter was still little but I guess I will still make it just for fun!

      Reply
      • valentina

        October 09, 2019 at 3:07 pm

        I used to love making cookies with my kids when they were little. Now teenagers, they're not quite as into it. Go figure. 😉 Thanks for visiting. 🙂 ~Valentina

        Reply
    15. angiesrecipes

      October 08, 2019 at 7:47 pm

      They look so adorable and fun to make with kids or girlfriends :-))

      Reply
      • valentina

        October 09, 2019 at 3:07 pm

        Totally. Thanks, Angie! 🙂 ~Valentina

        Reply
    16. John / Kitchen Riffs

      October 09, 2019 at 7:59 am

      These really are cute. And look like they're scary good. So you cover all bases with these. 🙂

      Reply
      • valentina

        October 09, 2019 at 3:06 pm

        Love that, John! Thanks. 🙂 ~Valentina

        Reply
    17. David @ Spiced

      October 10, 2019 at 4:46 am

      Woah, these cookies are amazing, Valentina! I'm sitting here thinking through occasions that I have coming up to make these...then I realized I don't need an excuse. I just need to make these for us! When it comes to Halloween, I'm not really on board the gory train. I do however LOVE the spooky and creepy train. 🙂

      Reply
      • valentina

        October 10, 2019 at 8:09 pm

        Thank you, David! I'm good with spooky and creepy (well, maybe just spooky). 😉 I bet Robbie is excited for Halloween. It's so much fun with little kids! Enjoy. 🙂 ~Valentina

        Reply
    18. Dawn - Girl Heart Food

      October 10, 2019 at 4:51 am

      I love cute over gory too so these are right up my alley! And what an adorable presentation! We have our Thanksgiving this coming weekend here in Canada so great timing with these cookies 🙂 Pinned! Have a lovely weekend, my friend!

      Reply
      • valentina

        October 10, 2019 at 8:12 pm

        Yay, here's to "cute!" And Happy Thanksgiving to you! xo 🙂 ~Valentina

        Reply
    19. mimi rippee

      October 07, 2022 at 1:11 pm

      wow. These are way too tedious for me to make. I probably could have done it when my kids were little! So cute. You're very talented.

      Reply
      • valentina

        October 08, 2022 at 1:38 pm

        Thanks, Mimi! When my kids were little I'd stay up all night detailing little cupcakes of their favorite cartoon characters -- these are much less work than that. 🙂 ~Valentina

        Reply
    20. Linger, Kristy Murray

      October 07, 2022 at 5:05 pm

      Oh! my! Goodness!! These little pumpkin cookies are adorable and the perfect treat for Halloween.

      Reply
      • valentina

        October 08, 2022 at 1:36 pm

        Thanks, Kristy! Enjoy and happy fall. 🙂 ~Valentina

        Reply
    21. Kathy Berget

      October 08, 2022 at 9:26 am

      These are adorable!

      Reply
      • valentina

        October 08, 2022 at 1:35 pm

        Thanks, Kathy! Happy fall. 🙂 ~Valentina

        Reply
    22. Jeff the Chef @ Make It Like a Man!

      October 09, 2022 at 7:52 am

      I just went to a fall-themed potluck yesterday. I wish I had seen this beforehand! These cookies are so attractive, but more than that, they sound delicious.

      Reply
      • valentina

        October 17, 2022 at 5:33 pm

        Thanks, Jeff. A fall themed potluck sounds like fun! And delicious. 🙂 ~Valentina

        Reply
    23. Judee

      October 09, 2022 at 11:22 am

      Wow! These look sensational, and I can only imagine how good they taste. They would be very easy to adapt to gluten-free as well. Visiting from Gluten Free A-Z Blog

      Reply
      • valentina

        October 17, 2022 at 5:34 pm

        Thanks so much! Hope you try them. I appreciate you visiting, too. 🙂 ~Valentina

        Reply
    24. David Scott Allen

      October 10, 2022 at 7:09 am

      Cutest. Cookies. Ever! Love almond-anything!

      Reply
      • valentina

        October 17, 2022 at 5:34 pm

        Why thank you, David! I do like cute. 😉 ~Valentina

        Reply
    25. Marissa

      October 10, 2022 at 11:04 am

      I love the flavors in these cookies, Valentina! They're so festive and perfect for fall with their clever shape and almond 'stem'.

      Reply
      • valentina

        October 17, 2022 at 5:32 pm

        Thanks so much, Marissa! Enjoy. 🙂 ~Valentina

        Reply
    26. Liz

      October 12, 2022 at 2:56 am

      These pumpkin cookies are adorable! The perfect, unique treat for Halloween!

      Reply
      • valentina

        October 17, 2022 at 5:32 pm

        Thank you Liz! I take that as a big compliment from you -- all of your desserts are so pretty! 🙂 Valentina

        Reply

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